Sheet Pan Nachos with Chorizo and Refried Beans Recipe


Messy? Maybe. Worth it? Yes. The secret to fully loaded nachos that won't fall apart in your lap? A mixture of salsa and refried beans acts like the "glue" to help the toppings stick to the tortilla chips.

Active Time:
20 mins
Total Time:
30 mins
10 serves


  • 1 pound fresh Mexican chorizo, casings removed

  • 1/2 cup chopped yellow onion (from 1 small onion)

  • 1 (15-oz.) can refried beans

  • 1 (16-oz.) jar tomatillo salsa, divided

  • 1 (12-oz.) pkg. tortilla chips

  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)

  • 4 ounces sharp Cheddar cheese, shredded (about 1 cup)

  • 1 ripe avocado, chopped

  • 1 jalapeño chile, thinly sliced

  • 3/4 cup sour cream

  • 1/2 cup loosely packed fresh cilantro leaves

  • Mexican hot sauce (such as Valentina, optional)


  1. Preheat oven to 400°F. Cook chorizo and onion in a large nonstick skillet over medium, stirring often with a wooden spoon to crumble, until chorizo is well browned and onion is tender, about 8 minutes. Drain on a plate lined with paper towels.

  2. Stir together refried beans and 1 cup of the tomatillo salsa in a small saucepan. Cook over medium-high, stirring often, until hot, about 3 minutes.

  3. Line a large rimmed baking sheet with aluminum foil. Arrange chips in a single layer on foil. Top chips evenly with chorizo mixture, bean mixture, and cheeses.

  4. Bake in preheated oven until cheeses melt and just begin to brown in places, about 8 minutes. Remove from oven, and top with avocado, jalapeño, sour cream, cilantro, and remaining tomatillo salsa. Drizzle with hot sauce, if desired.

    Sheet Pan Nachos with Chorizo and Refried Beans
    Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
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